Garlic Rice

Garlic Rice

Toasted garlic and butter turn plain rice into a fragrant, savory side.

Total 30 min Makes 4 servings Calories 235/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

This garlic rice sautés minced garlic in butter until golden before simmering it with rice and broth, building a deep toasty flavor throughout every grain. It pairs well with grilled meats, fried eggs, or stir-fried vegetables, and comes together in one pot with minimal cleanup.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed
  • 1 3/4 cups chicken broth
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon black pepper

Method

  1. In a 6-quart saucepan, melt the butter with the olive oil over medium heat.

  2. Add the minced garlic and cook, stirring frequently, until fragrant and just beginning to turn golden, about 2 minutes.

  3. Add the rinsed rice and stir to coat each grain in the garlic butter, toasting for 1 to 2 minutes.

  4. Pour in the chicken broth and add the salt, stirring once to combine. Bring to a boil.

  5. Reduce heat to low, cover, and simmer undisturbed until the rice is tender and the liquid is absorbed, about 18 minutes.

  6. Remove from heat and let stand, covered, for 5 minutes.

  7. Fluff the rice with a fork, stir in the parsley and black pepper, and serve warm.

Rate this recipe

★ 4.8 (1)

Garlic Rice

This garlic rice sautés minced garlic in butter until golden before simmering it with rice and broth, building a deep toasty flavor throughout every grain. It pairs well with grilled meats, fried eggs, or stir-fried vegetables, and comes together in one pot with minimal cleanup.

30 min 4 servings 235 cal

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed
  • 1 3/4 cups chicken broth
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon black pepper

Method

  1. 1

    In a 6-quart saucepan, melt the butter with the olive oil over medium heat.

  2. 2

    Add the minced garlic and cook, stirring frequently, until fragrant and just beginning to turn golden, about 2 minutes.

  3. 3

    Add the rinsed rice and stir to coat each grain in the garlic butter, toasting for 1 to 2 minutes.

  4. 4

    Pour in the chicken broth and add the salt, stirring once to combine. Bring to a boil.

  5. 5

    Reduce heat to low, cover, and simmer undisturbed until the rice is tender and the liquid is absorbed, about 18 minutes.

  6. 6

    Remove from heat and let stand, covered, for 5 minutes.

  7. 7

    Fluff the rice with a fork, stir in the parsley and black pepper, and serve warm.